CHUB. 57 



how he was cooked. Every true Waltonian possesses 

 the " Compleat Angler ; " if he wants to learn how 

 to catch and how to cook this maligned fish, let him 

 turn to Chapter III.: " How to fish for and to dress 

 the Chavender or Chub." 



It is frankly admitted by the master that the chub 

 as he is usually dressed does not eat well. He is 

 objected against, not only for being full of small 

 forked bones dispersed through all his body, but that 

 he eats waterish, and that the flesh of him is not firm, 

 but short and tasteless ; the French think so meanly 

 of him as to call him un vilain; all of which goes to 

 confirm the "cotton wool and hairpins" theory but 

 then so much depends upon the cooking. 



Again, what says the master ? 



Pise. "Come, hostess, how do you? Will you 

 first give us a cup of your best drink, and then dress 

 this chub as you dressed my last, when I and my 

 friend were here about eight or ten days ago ? But 

 you must do me one courtesy it must be done 

 instantly." 



Hostess. " I will do it, Mr. Piscator, and with all 

 the speed I can." 



Pise. "Now, sir, has not my hostess made haste? 

 and does not the fish look lovely ? " 



Ven. ' ' Both, upon my word, sir ; and therefore 

 let's say grace and fall to eating it. " 



Pise. " Well, sir, how do you like it ? " 



Ven. " Trust me, *tis as good meat as ever I tasted. 

 Now let me thank you for it, drink to you, and beg a 

 courtesy of you ; but it must not be denied me." 



Pise. " What is it I pray, sir ? You are so modest 



